Description
This hearty Pasta with Sausage, Peppers, and Onions recipe combines savory Italian sausage with sautéed vegetables and a rich tomato sauce, served over fresh fettuccine. A perfect weeknight dinner that balances bold flavors and a comforting pasta base, topped with Romano cheese and optional crushed red pepper flakes for a touch of heat.
Ingredients
Scale
Vegetables & Aromatics
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 1 medium bell pepper, sliced
- 8 ounces mushrooms, sliced
- 3-4 cloves garlic, minced
Protein
- 1 pound Italian sausage links, sliced or crumbled
Liquids & Canned Goods
- 1/2 cup white wine or chicken broth
- 1 (28-ounce) can diced tomatoes
Seasonings & Pasta
- 1 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon ground black pepper, plus extra for seasoning
- 9 ounces fresh fettuccine pasta
- Grated Romano cheese, for serving
- Crushed red pepper flakes, for serving (optional)
Instructions
- Sauté vegetables: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sliced onion, bell pepper, mushrooms, and minced garlic. Season with salt and pepper. Sauté for about 7 minutes until the vegetables are softened and fragrant. Remove vegetables from the skillet and set aside.
- Brown sausage: In the same skillet, add the Italian sausage slices or crumbles. Cook over medium-high heat, stirring frequently, until browned on all sides and cooked through.
- Deglaze pan: Pour in the white wine or chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 1 to 2 minutes to reduce slightly.
- Combine and simmer: Return the sautéed vegetables to the skillet. Add the diced tomatoes along with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir well. Bring the mixture to a boil, then reduce heat and let it simmer for 15 to 20 minutes to develop flavors and thicken the sauce.
- Cook pasta: While the sauce simmers, bring a large pot of salted water to a boil. Cook the fresh fettuccine according to package directions until al dente, usually around 3 to 4 minutes. Drain the pasta, reserving a small cup of pasta water if needed.
- Toss and serve: Add the cooked pasta directly into the skillet with the sauce. Toss gently to combine, adding reserved pasta water if needed to loosen the sauce. Serve immediately garnished with grated Romano cheese and crushed red pepper flakes for an added kick.
Notes
- You can substitute Italian sausage with ground turkey or chicken for a leaner option.
- If you don’t have white wine, chicken broth works well for deglazing.
- The crushed red pepper flakes are optional but add a nice spicy touch.
- Fresh fettuccine cooks quickly; keep a close eye to avoid overcooking.
- Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days.
